Brimming
with toppings, these loaded personal pizzas are best served with a knife and
fork. They’ll be a hit! Thanks to Joanna Burke of Culpeper, Virginia
for the recipe.

SERVINGS:
4

CATEGORY:
Main Dish

METHOD:
Baked

TIME: Prep/Total
Time: 30 min.

Ingredients:

4 whole pita breads

1 small onion,
thinly sliced

1 teaspoon minced
garlic

1 tablespoon olive
oil

1/4 cup sour cream

1/4 cup prepared
pesto

2 packages (6
ounces each) ready-to-use Southwestern chicken strips

2 medium tomatoes,
coarsely chopped

1 cup (4 ounces)
shredded part-skim mozzarella cheese

Directions:

Place pita breads on an ungreased baking sheet. Bake at 400°
for 5-7 minutes or until lightly browned.
Meanwhile, in a small skillet, saute onion and garlic in oil
until tender. In a small bowl, combine sour cream and pesto. Top each pita with
onion mixture; spread pesto mixture evenly over onion layer.
Top with chicken, tomatoes and cheese. Bake for 7-9 minutes
or until cheese is melted. Yield: 4 servings.